Tofu Tacos
When topped with all the ingredients, firm tofu, squeezed to remove extra water and fried until crisp, provides a delightful taco filling. Your Meatless Monday (or Taco Tuesday) will never be the same!
Ingredients
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Time
30 m
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4 servings
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Cals
325 cals
- 12 ounces firm tofu, drained and cut into 8 slices
- 4 cups shredded coleslaw mix
- 1 small bunch radishes, thinly sliced
- 1/2 cup chopped cilantro
- 1 bunch scallions, sliced
- 1 1/2 tablespoons extra-virgin olive oil
- 2 limes, 1 zested and juiced, 1 cut into wedges
- 1/4 cup nonfat plain Greek yogurt
- Salt and freshly ground black pepper
- 1 tablespoon taco seasoning
- Eight 8-inch whole wheat tortillas
- 1/4 cup shredded part-skim mozzarella or pepper jack cheese
- 1/4 cup jarred salsa verde
Directions
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Step 1
To press out the excess water, lay the tofu slices flat on a stack of paper towels, top with more paper towels, and press with a heavy skillet for about 10 minutes. -
Step 2
In a large mixing bowl, combine the coleslaw, radishes, cilantro, scallions, 1 tablespoon olive oil, lime zest, and half of the lime juice. In a small bowl, combine the yoghurt with the remaining lime juice and season with salt and pepper, -
Step 3
Brush the remaining 1/2 tablespoon oil all over the tofu and season with taco seasoning on all sides. Cook the tofu in a nonstick skillet over medium-high heat until it begins to crisp, about 5 minutes; flip and cook for another 2 minutes. Slicing. -
Step 4
1 minute per side in a dry skillet, or 1 minute in the microwave wrapped in a damp towel Drizzle the yoghurt sauce and salsa over the tofu, cheese, and slaw. With lime wedges on the side.